Jicama and watermelon salad

  • Preparation Time30 mins
  • Serves4
  • DifficultyEasy
2 heads butter lettuce
2 oranges, peeled, segmented
1 piece jicama, peeled, cut into matchstick-sized pieces
1 wedge red seedless watermelon, peeled, cut into batons
12 nicoise olives, pitted, halved
2 tsps crumbled feta cheese
25g dried cranberries
25ml citrus-cumin vinaigrette
25g toasted sunflower seeds
Small handful edible flowers
1) Remove outer, dark green leaves from the heads of butter lettuce. For each salad use 2 to 3 leaves of lettuce to make a cup.

2) Around each butter lettuce cup, arrange 3 orange segments.

3) Inside each cup, place jicama, watermelon, olives, feta cheese and cranberries.

4) When ready to serve, finish the salad with the vinaigrette, sunflower seeds and edible flowers.

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